Preparation:Heat a pan on medium heat with 3 tablespoon of oil. When the oil is warm add fennel seeds. When the fennel seeds darken add the chopped tomato, mix add the chopped herbs, mix, cover and cook for 4 to 5 minutes. After the tomato is cooked add the rinsed and drained black beans, quinoa, add salt and black pepper and mix, add bread crumbs, mix nicely allow it to cool before making patties. Makes 6 patties.Heat a skillet with a little oil and fry the patties on both sides until brown.Serve on a bun with vegan mayonnaise, tomato, lettuce or serve with your choice of ingredients.

Monday, August 20, 2012

click on arrow to watch video:Ingredients:1 (19 oz) can chickpeas or garbanzo beans1/2 cup chopped red bell peppers2 teaspoon fennel seeds2 teaspoon Italian seasoningA few parsley leaves3 tablespoon oilsalt and black pepper to taste1 tablespoon of lemon juice (optional)1/2 cup bread crumbsPreparation: To a pan on medium heat add the oil. Wait for the oil to get warm. Add the fennel seeds, when the fennel seeds sizzle add the Italian seasoning, mix and saute it for a few seconds, add the chopped bell pepper, mix, cover and cook until the bell pepper is soft, takes 4 to 5 minutes. When the bell pepper is cooked turn the heat off and add the parsley mix and allow it to cool.To a mixing bowl add the washed and drained chickpeas, the red bell pepper mixture, bread crumbs, black pepper, salt to taste and the lemon juice mix it and mash it to form a dough. Shape into rounds and form patties.Heat a griddle on medium heat, add some oil to it. When the oil is warm add the chickpeas patties and cook on both side until golden brown.Makes 6 patties.Packed with flavor quick and easy to make. These patties are delicious beyond imagination. Serve with pita bread, buns or chapatis, with guacamole, pesto, mustard sauce or salad. http://www.easycooking321.com/all rights reserved

Tuesday, August 14, 2012

click on arrow to watch video:1 cup chickpeas, canned chickpeas can be substituted1 bunch of spinach3/4 cup chopped onion1 tablespoon chopped garlic1 cup chopped tomatoparsley a few leavesbasil a few leaves4 tablespoon oilHeat a pan on medium heat with 2 cups of water. Add the chickpeas which has been soaking overnight in water and cook for 30 to 35 minutes until the chickpeas are cooked. If you are using canned chickpeas skip this part.Heat oil in a pan on medium heat. Add onion when the onions turn brown add garlic and saute for a few seconds, add the chopped tomato let it cook for 4 to 5 minutes until the tomato is cooked. Add the chopped parsley, basil, mix add chopped spinach cook for 4 minutes add the cooked or canned chickpeas cook till the water is evaporated as per preference, turn the heat off. Add salt to taste, mix. Serve with rice, quinoa or chapati.Chickpeas are also know as garbanzo beans or channa. They are found in most parts of the world. They are naturally tasty. They are high in protein. There are numerous recipes on chickpeas. This is an tasty, easy vegan dish.

Cook moong dal in 4 cups of water. The foam that form on top of the dal while cooking is collected and removed. After 10 minutes of cooking add carrots. Let the dal cook until it has almost broken down approximately another 15 to 20 minutes, add cauliflower and 1 1/2 cups of water cook for 10 more minutes.Season as follows: Heat the ghee in small saucepan on medium heat add cumin and when it sizzles add fennel seeds when the fennel seed splutters add green chili and ginger saute for a minute or so until an aroma is given out. Pour over over the cooked dal add fresh coriander leaves, add lemon juice and pepper if desired.

Serve piping hot with roti or fresh hot cooked rice. Tastes good just as a bowl of soup.

1 cup split urad dal washed and soaked in water for 1 hour before cooking

4 cups water

1 tablespoon mild green chili

1 tbs minced ginger

2 tablespoon clarified butter

1 teaspoon cumin seeds1 teaspoon fennel seeds

1 pinch of asafoetida

salt to taste

fresh coriander leaves

Heat a pan with 4 cups of water and the washed urad dal. When the dal comes to a boil remove the foam that forms on the top and discard it, add ginger and green chilies and continue cooking until the dal is cooked and is soft. It takes about 25 to 30 minutes for the dal to cook.

Season as follows: Heat clarified butter in a small saucepan add cumin seeds, when the cumin seed sizzles add fennel seeds when they splutter add pinch of asafoetida, turn the heat off and then pour the entire seasoning mixture into the dal add salt to taste.Serve hot on warm bowls with a sprinkle of coriander leaves enjoy with hot rice or hot chapati ...